Pumpkin Crumb Cake

09.22.2015

Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin treats during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already! Today I was driving on this little old street that had all these tall trees draping over both sides of the road, and this road literally drove straight toward the biggest golden sunset I’ve ever seen in my entire life no doubt. It wasn’t the kind of sunset where the whole sky is painted vibrant golden color, it was the kind where the sun looked more colorful and bigger and bolder than ever plus it was so incredibly bright. It was just one of those “wow” moments. I seriously wished I’d had a camera so I could share a picture, it was totally stunning. It was one of those times where your like “YES! Praises! I’ve got my iphone! Then you get out your iphone and take a picture and you end with this tiny little dot of a sunset with all the wrong colors and a few little baby trees on the side – nothing like the real thing lol. At least I’ve got the memory of it I guess. I’ve also got good memories about this over-the-top Pumpkin Crumb Cake that disappeared so quickly! It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery cinnamon-pecan crumble (which you might find yourself stealing off your kids pieces when they aren’t looking. Don’t tell them I did that), and it’s finished of with a drizzling of creamy vanilla glaze. So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!

Pumpkin Crumb Cake | Cooking Classy

And side note, don’t be deterred from this recipe because of it’s long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand. Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.

Pumpkin Crumb Cake | Cooking ClassyPumpkin Crumb Cake | Cooking Classy

MY LATEST VIDEOS
Print

Pumpkin Crumb Cake

5 from 3 votes

Yield: About 12 servings

Ingredients

Crumb Topping

  • 3/4 cup (105g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 3 Tbsp (45g) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 Tbsp (3 oz) unsalted butter, melted
  • 1/3 cup (36g) chopped pecans

Cake

  • 1 3/4 cups (245g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (105g) light brown sugar
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • 3 Tbsp (48g) sour cream
  • 1 tsp vanilla extract

Glaze (optional)

  • 2/3 cup (85g) powdered sugar
  • 1 1/2 Tbsp half and half
  • 1/4 tsp vanilla

Instructions

  1. For the crumbs:
  2. In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.
  3. For the cake:
  4. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
  5. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
  6. In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.
  7. Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs into very small crumbles evenly over batter. Bake in preheated oven until center is set (it should spring back when gently touched, rather then remain indented), about 40 - 45 minutes. Remove from oven and cool completely on a wire rack.
  8. For the glaze:
  9. In a small mixing bowl whisk together powdered sugar, half and half and vanilla until smooth. Add more half and half or powdered sugar to thin or thicken as needed. Pour mixture into a small resealable bag. Seal bag and cut a tiny tip from one corner then drizzle over cake. Allow glaze to set then cut cake into squares. Store cake in an airtight container.
  10. Recipe source: Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

30 comments

  • Jen: This cake is delicious! Perfectly spiced and a great fall twist on the classic crumb cake. I used an 8×8 pan because that was what I had, and it needed probably an extra 15-20 minutes of cooking. I think next time I might keep the cake recipe the same and cook it in a 9×13 (maybe doubling the crumbs!) as for me, the cake part was far too tall in an 8×8. October 24, 2017 at 1:50pm Reply

    • Jaclyn: Thanks for the info and review Jen! October 25, 2017 at 11:11am Reply

      • Jen: As an update, this cake keeps better after being cut than any other cake I’ve ever made. Some pumpkin magic keeps it moist for days! November 15, 2017 at 8:59pm Reply

  • Judith: Moist and a delicious pumpkin flavor for the autumn months. I happen to like a lot of crumbs so instead of 3/4 cups of flour in the Chrumb mixture I used one cup and adjusted the other ingredients accordingly. Perfect! October 17, 2017 at 4:53pm Reply

    • Jaclyn: So glad you liked the crumb cake Judith! October 18, 2017 at 11:11am Reply

  • Alex @ Smart Kitchen Guide: The cake turned out to be delicious. It was soft and moist. Kids loved it. December 9, 2016 at 11:51am Reply

    • Jaclyn: I’m so glad it was enjoyed Alex! December 13, 2016 at 2:46pm Reply

  • Josey: Oh my goodness you have made yet another outstanding cake. It is so moist and flavourful and beautiful to look at as always thank you for all of your hard work Jaclyn you sure make alot of people happy! October 28, 2016 at 7:39pm Reply

  • Kimberley: A great success, as with all your recipes! I wish I had used a 9×13 instead of a 9×9. I will definitely be making this one again! October 24, 2016 at 11:34pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d